Arbor Restaurant - The Green House Hotel

Bournemouth is full of places to eat but if you are looking for something original and award winning then I would recommend Arbor Restaurant located in The Green House Hotel. This Grade II listed Victorian villa with a reputation for being one of the most eco-hotels in the UK has a restaurant that you should definitely try.

The hotel’s commitment to sustainability dates back to its opening in 2010, following a £5 million refurbishment that prioritised eco-friendly decisions at every turn.

Sustainability is woven into every aspect of the hotels ethos. From furniture crafted from fallen trees, and reclaimed teak floorboards to its rooftop beehives that supply the kitchen with fresh local honey. The hotel also boasts widlife-friendly gardens, complete with bug hotels, bird boxes and native plants alongside EV charging points for guests.

This eco-conscious approach has been extended to the hotel’s food offerings. Local and sustainable ingredients are central to the kitchen’s menu, and with the arrival of spring, guests can look forward to the launch of a fresh, seasonal Spring Menu on March 14th. The hotel works closely with local environmental organizations, such as Nurturing Our Community, to further reduce its impact, including donating pallets for raised vegetable beds and arranging eggshell collections for composting.

The menu, crafted by Chef Andy Hilton, is a thoughtful blend of classic French cuisine with an Asian twist, and it deservedly displays two AA rosettes at the entrance of the hotel.

We sampled the menu a couple of weeks ago just before the introduction of the Spring menu launch.

These arancini were the finest I've ever tasted; the inside was creamy yet slightly firm, and the coating was crispy without being overcooked. It was accompanied by a smoky glazed pancetta and garnished with a drizzle of cured egg yolk, evoking memories of our trip to Bali. My only complaint would be: could I have more, please?

Glazed Pancetta, Cured Hens Egg Yolk, English Pecorino, Arancini, Yolk

Crispy Duck Terrine, Cranberry Hoisin, Carrot and Ginger slaw

Cripsy spicy, and absolutely delicious! From the first bite to the last, this duck dish delivers on flavour - perfectly spiced and with a satisfying crunch.

Unsurprisingly served with a rich hoisin sauce, but the spicy slaw with ginger provided an additional kick.

Caraway and Fennel Crusted Venison, Venison Madras, parsnip Pakora, Parsnip Puree.

Perfectly cooked and oh! so tender. The crust of caraway and fennel together with a fragrant venison madras, parsnip pakora, parsnip purée really demonstrated that chef isn't afraid to experiment with bold flavours. We loved it!

Slow Braised Pork Shoulder, Casserole of White Beans and Chorizo, Roast Balsamic Onions.

A hearty dish that literally fell apart as you ate it, thanks I believe to the slow cooking in cider. The dish was paired with a casserole of white beans and sticky, sweet balsamic onions. No side dishes needed with this one, I struggled to eat it all.

Florentine and Condensed Milk Parfait, Cranbury Puree

Transitioning to desserts, it's evident that we were indulging in a menu that has sustained the restaurant throughout the festive season, with cranberries, nuts, and florentines evoking Christmas memories. My husband described it as wonderfully smooth and creamy. I am eagerly anticipating next week when the spring menu will be revealed.

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Thank you to Louise Chapman for providing the background on the hotel's sustainability practices.